The most versatile and easy chocolate thing you can make, ganache is the sun in the solar system of the baking universe. Use it as a shiny glaze, scoop it into truffles, whisk it into a fluffy frosting, slather it on for fudge frosting, or thin it out with some milk for a fudge sauce.

Ingredients

Quantity

Ingredient

250g

dark or chocolate

200ml

double cream

Method

Roughly chop the chocolate into small chunks. Heat the cream in a small saucepan until just boiling then remove from the heat and add the chopped chocolate. Let the mixture sit for 5 minutes then stir together until completely combined.

Note

Full-fat coconut milk can be substituted for the double cream to make a dairy-free version. Coconut milk ganache normally sets faster so may require shorter chilling times than the cream version.

If using for a glaze, you can use the ganache immediately. If using for a fudge frosting, chill the ganache for at least 30 minutes in the fridge until it’s slightly firmer.

If using for a whipped chocolate frosting, chill the ganache for at least 1 hour in the fridge until firm, then use an electric whisk or a stand mixer fitted with the whisk attachment to whip the ganache until light in texture with a paler colour.